| 摘要 |
1,208,852. Smoking food. DEVELOPMENT CONSULTANTS Inc. 31 Jan., 1969 [1 Feb., 1968], No. 5493/69. Heading A2D. Foods are smoked using liquid smoke, by atomising the liquid smoke to form a vaporous cloud, and exposing the food to this cloud without directing the spray to impinge directly on the product. During smoking, the food may be heated. The cloud may be circulated about the food or attracted thereto by electrostatic means. A suitable apparatus for carrying out the process may comprise a number of spraying nozzles arranged to direct a cloud of liquid smoke towards the food, and means for causing the droplets forming the cloud to impinge on the food. Suitable means are air circulation vents positioned above the food so that the air stream issuing therefrom will drive the droplets on to the food. Alternatively an insulated grid is provided on one or more sides of the food and adjacent to the nozzle, the food being earthed, so that when the grid is electrically charged the droplets are attached to the food electrostatically. The smoking of wieners, bacon, ham, chicken portions, fish and cheese is exemplified. |
